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Perfect Maple Roasted Butternut Squash with Cranberries

maple roasted butternut squash - featured image
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This maple roasted butternut squash with pecans and cranberries is a simple yet elegant side dish that’s perfect for weeknight dinners or holiday feasts. Caramelized edges, toasted pecans, and tart cranberries create a sweet and savory combination that’s absolutely unforgettable.

Ingredients

Scale
  • 1 large butternut squash (about 2.5–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of cayenne pepper (optional)
  • 1/2 cup pecan halves (raw)
  • 1/3 cup dried cranberries
  • Fresh thyme or rosemary sprigs for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the butternut squash: cut off both ends, cut crosswise where the narrow neck meets the round bulb, peel both pieces, scoop out seeds, and cut into 1-inch cubes.
  3. Toss the cubed squash with olive oil, salt, and pepper in a large bowl. Spread in a single layer on the prepared baking sheet.
  4. Roast the squash for 20 minutes.
  5. While the squash roasts, make the maple glaze: in a small saucepan over low heat, combine maple syrup, melted butter, cinnamon, nutmeg, ginger, and cayenne (if using). Stir until warm and combined, about 2 minutes. Remove from heat.
  6. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until fragrant and lightly browned. Remove from pan and set aside.
  7. After 20 minutes, remove the baking sheet from the oven. Flip each piece of squash. Drizzle the maple glaze evenly over the squash.
  8. Return to the oven and roast for another 15-20 minutes, until tender and caramelized.
  9. In the last 5 minutes of roasting, sprinkle dried cranberries and toasted pecans over the squash. Return to the oven for the final 5 minutes.
  10. Remove from the oven and let rest for 5 minutes. Transfer to a serving platter, garnish with fresh thyme or rosemary if desired, and serve warm.

Notes

For best results, cut squash uniformly, don’t overcrowd the pan, toast pecans separately, and let the squash rest before serving. The dish tastes even better the next day.

Nutrition

Keywords: maple roasted butternut squash, roasted butternut squash with cranberries, butternut squash with pecans, holiday side dish, easy roasted squash

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